Begin by grating the zucchini and carrot using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel and squeeze out excess moisture. Set both the zucchini and carrot aside while preparing the other ingredients.

In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and the lightly mashed canned chickpeas. Stir in the chopped bell pepper and minced green onions, ensuring a well-distributed mixture that showcases vibrant colors.

Next, incorporate the breadcrumbs, large egg (or flax egg for a vegan option), and soy sauce into the mixture. Sprinkle in the garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Mix everything together until fully combined.

Moisten your hands with water, scoop the mixture and shape it into uniform 2-3 inch patties. Place formed patties on a clean plate.

In a skillet, heat olive oil over medium heat. Add patties in batches, cooking about 4-5 minutes on each side until golden brown and crispy.

Transfer the patties to a paper towel-lined plate to absorb any excess oil. Allow to cool slightly before serving with your favorite dips.